Text 10313, 80 rader
Skriven 2014-02-25 19:44:09 av Ruth Haffly (1:396/45.28)
  Kommentar till text 10242 av Nancy Backus (1:261/1381.0)
Ärende: Posole
==============
Hi Nancy,

 NB>  RH>> have the spinach on hand to try it this last time.
 NB>  NB>> Lots of legitimate ways to vary it...  those look tasty... :)
 NB> Spinach  NB>> inside layers should cook up pretty nicely, it's just
 NB> fresh on top of  NB>> the casserole that would probably crisp before
 NB> it wilted... :)

 RH> If I put it on the top, I'd cover it with sauce before baking.

 NB> That would protect it... :)

Basically, that's what I figured.


 NB>  RH>>> I've had (and made) white chili but prefer a red one; the white
 NB>  RH>>> was too similar to bean soup with chicken to be a real chili,
 NB> IMO.  NB>>> The spicing would be what could save it, I'd think... :)
 NB>  RH>> Sort of, still not real chili. (G)
 NB>  NB>> Obviously it's all in the definition of chili... ;)

 RH> Yes, and that's as varied as a definition of spaghetti sauce. (G)

 NB> Or various other concoctions...  ;)

Bread, as another example. Sliced loaf style like we use, tortillas,
pitas, chapatis, naan, all forms of the same basic stuff.

 RH> Same as what we're having. The snow is all gone now. Walked down to
 RH> the farmer's market today--got some butter crunch lettuce and a couple
 RH> of savory empanadas. Nice day for the walk.

 NB> Yum.  We still have snow... and that slightly warmer temp, along with
 NB> the rain, left some rather nasty ice, at least in our driveway...
 NB> fortunately the roads were pretty clear beforehand and stayed pretty
 NB> dry...

We may get a few flurries tonight or tomorrow but it's not a sure thing.
It will be cold, but not cold enough for a major storm like 2 or 4 weeks
ago.

 NB>  NB>>> Too bland...?
 NB>  RH>> Too thin. I'll reduce the amount of water next time.
 NB>  NB>> Ah.  Broccoli can give off a fair bit of liquid as it cooks,
 NB> true...

 RH> It also had carrots, celery and potatoes in it.

 NB> Carrots and potatoes don't add much water, but celery cooking down
 NB> could, too... :)

It also said to add 2 quarts or to cover veggies; I added 2 quarts. Next
time will start with a quart and see how much more I think it needs. It
wasn't the broccoli-cheese soup I was anticipating but good for
starters.

 NB>  RH>> There are several places which makes it nicer. Hardest part
 NB> sometimes  RH>> can be choosing where to go. (G)
 NB>  NB>> A nice difficulty to have...  :)

 RH> Yes, but depends on the available finances too.

 NB> That can definitely weigh into the decision.  Last Sunday, being short
 NB> on time, gas, and funds, we opted for going to El Latino, which is
 NB> right on the regular route home, and has good food in good-sized
 NB> portions for nice low prices, to boot...  :)

Always a good thing to have something you know is good, inexpensive and
good portions for the money.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)